You don’t want to be left wanting in the kitchen this holiday season, especially when it comes to iconic dishes like stuffing and dips. An integral part of the Thanksgiving meal and the most important accompaniment to turkey, knowing how to make these dishes is a must. So what is the difference between dressing and stuffing? Are they the same and can they actually be used interchangeably?

The short answer is no; Despite common misconceptions, stuffing and dressing are not the same thing. The key difference is the way they are cooked. Both the stuffing and the sauce are made from a bread base and a mixture of herbs, other flavorings, and add-ins such as vegetables or meat. Stuffing, as the name suggests, is stuffed into the cavity of the turkey and cooked inside the bird to absorb the delicious juices. The dressing, on the other hand, is cooked separately and needs to be added directly to the broth or broth to retain its moisture.

Even though this is true Everything can be packed if you put your mind to itIt can only gain this official name if you intensify it in Turkey. By nature, this also ensures that not all stuffing is vegetarian or vegan, which is another important reason to distinguish between the two.

Read more: 14 Never-ending Food Controversies

How to Cook Stuffing?

Knowing how to safely cook stuffing in your turkey can make or break your meal. If not done properly, it can even increase the risk of cross-contamination between raw materials. Before stuffing the turkey cavity, you’ll want to properly prepare the stuffing ingredients; This includes cooking the meat in the stuffing and keeping dry and wet ingredients separate just before stuffing the bird. By keeping these ingredients separate from each other and the raw turkey juices, you reduce the risk of bacteria forming in the stuffing or on the turkey itself.

Additionally, keep in mind that the presence of stuffing increases the cooking time of your turkey by approximately 15 to 30 minutes compared to a bird without stuffing. The center of your stuffing will also need to reach its safe internal temperature of 165 degrees, and the same goes for your turkey.

When it comes to the ingredients in the filling, there are many great ways to customize a basic recipe to your preferences. Adding spices like paprika or red pepper flakes for some heat, or even adding some non-traditional ingredients like oysters, can create a unique filling. You can even Upgrade boxed stuffing by adding stock It may need extra help getting more moisture before you put it in the turkey.

How to Cook Sauce?

There are many reasons to choose dressing over stuffing, and it’s not just because it can be a great vegetarian alternative. It is much safer to make since it is usually cooked in a casserole, other than turkey. While it’s still best to keep your wet and dry ingredients separate until you’re ready to cook, dressing has a lower risk of bacterial cross-contamination—but what you gain in safety you’ll have to make up in moisture.

Because the dressing doesn’t absorb the juices from the turkey, many recipes use broth, butter, and/or eggs to add moisture to the bread base and bring the flavors together. To make sure your liquid is truly absorbed, try adding it one cup at a time, stirring after each increment to give your dry ingredients time to absorb.

The exposed top layer of your dressing will crisp up in the oven; this is a characteristic of the dish that many people prefer (the filling becomes softer). To figure out which dish you like best, try a round of Thanksgiving practice and have your family (or just you) try a variety of stuffing and sauce recipes. You may not have a spare turkey to stuff, but you should get a good idea of ​​what each recipe tastes like and which one you feel comfortable cooking. You and your guests will be grateful for the effort you put in choosing between these two holiday classics.

Want more food information? Sign up for our free newsletter We’re helping thousands of food enthusiasts like you become culinary masters, one email at a time.

Read Original article on Food Republic.